Shelly's Recipe

4 LAYER STRAWBERRY DESSERT

Category: Fruit Desserts

2 cups flour
3/4 cup butter, room temperature
1/2 cup chopped pecans
8 oz cream cheese, softened
1 cup powdered sugar
1 cup non dairy whipped topping (Cool Whip)
1 cup sugar
4 tbsp cornstarch
Pinch of salt
1 1/2 cups 7 up
1/2 cup water
1 3 oz pkg strawberry Jell O
1 1/2 to 2 quarts fresh sliced strawberries
2 cups additional whipped cream for topping
Chopped pecans for garnish, optional

Preheat oven to 350. For the crust: Use a pastry cutter to cut the butter into the flour until small bean size crumbs form. Fold in chopped Pecans. Press down with fingertips into a lightly buttered 13x9 inch baking dish. Bake at 350 degrees for 20 minutes. Cool completely.

Mix together 8 oz softened cream cheese, 1 cup powdered sugar, and 1 cup non dairy topping. Spread over cooled crust.

Combine sugar, cornstarch, salt, 7 up and water in a saucepan. Cook over medium low heat until thickened. While hot, stir in a 3 oz pkg of strawberry jello. Blend well, making sure jello is completely dissolved. Allow to cool completely, then carefully fold in 1 1/2 to 2 quarts fresh sliced strawberries. Pour over cream cheese layer. Chill until firmly set (at least 2 hours).

Just before serving, top with additional (2 cups) whipped cream and, if desired and chopped pecans. Cut into squares to serve.

HINT: I prepare the 3rd layer (the sugar, cornstarch, salt, 7 up, water, Jell o and fresh strawberries) first. Because it is so very hot, it takes a while to cool.